The Pioneer Woman Tasty Kitchen
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Rich Hot Chocolate (Dairy-free, Soy-free)

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Level: Easy

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Description

Delicious hot cocoa, made rich by using coconut milk. No chalky soy aftertaste. You can use more sugar if you like it sweeter.

Ingredients

  • 13-½ ounces, fluid Full-fat Coconut Milk
  • 2-½ cups Water
  • 2 Tablespoons Maple Syrup
  • 1-½ teaspoon Vanilla, Divided
  • 3 Tablespoons Cocoa Powder
  • 3 Tablespoons Sugar
  • 1 pinch Salt

Preparation

Note: this recipe first makes a “coconut milk tonic” that is used as the base for your cocoa. You’ll have about 2 cups of the tonic leftover to make a second smaller batch of cocoa, or to use in other non-dairy baking.

Combine coconut milk, water, maple syrup, and 1 teaspoon vanilla in a large saucepan, and stir thoroughly. Pour all but 1 cup of the tonic into a quart-sized glass jar (refrigerate for later use).

To the 1 cup coconut tonic in your saucepan, add the cocoa powder, sugar, and salt. Stir over medium heat until almost simmering, until the cocoa and sugar are dissolved. Stir in the remaining 2 cups coconut tonic. Heat until desired temperature, then remove from heat and stir in the remaining vanilla. Ladle into mugs and enjoy immediately.

3 Comments

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Lauren Haughain on 12.2.2010

Does it taste like coconut? My bf and I aren’t huge coconut fans but he’s lactose intolerant. We love cocoa but can never have any :(

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mommagreen on 1.7.2010

This is a delicious, dairy-free hot chocolate! It’s actually a delicious hot chocolate, period. My dairy-sensitive children LOVE this recipe!!!

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jennyk on 12.10.2009

Mmmm! Can’t wait to try this. Thank you for sharing. I’ll write a review as soon as I make it…which shouldn’t be in too many more days considering it’s freaking cold outside…

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